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Monday, May 16, 2011

Cream of Tomato Soup with Basil

From the kitchen of One Perfect Bite...Whatever the season, I like to include soup among the dishes I serve for brunch. Sometimes it's hot, sometimes it's cold, but it's always there and served in clear glass mugs. That means chunky soups are out and clear or cream soups are the order of the day. For the brunch today, I settled on an old favorite that many of you are already familiar with. Three or four years ago, Nordstrom's tomato soup was wildly popular with food bloggers. I tried the soup at that time and really like it. It's had a place on my table ever since. It's fast and easy to make and it really is delicious. The original recipe made enough soup to feed a platoon, so I've cut way back on the ingredients to produce a quantity better suited to the needs of today's smaller families. I know those of you who try this recipe will love it, but I have some suggestions to offer before you actually begin to make the soup. Use the best ingredients you can get your hands on. That means a really fruity and fragrant olive oil and San Marzano plum tomatoes, if they are available in your area. Resist the urge to replace the heavy cream with a lighter dairy product. The cream is what sets this apart from a standard cream of tomato soup and this is a case where going large really makes a difference. If you're watching calories, and I always am, opt for a cup rather than a bowl of the soup to help keep the scales in balance. If you use a processor to chop the vegetables, you can have this ready to cook in ten minutes. You can have it on the table withing an hour. If you are preparing the soup for a company meal, it can be made well ahead of time. Simply omit the cream and add it at the time you reheat the soup for serving. My recipe will feed four to six people, but it can be doubled or tripled if you are expecting a gang. Here's the recipe.

Directions:1) Warm oil in a 4 to 5 quart saucepan set over medium heat. Add carrots, onions, sugar and dried basil. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Add broth and tomatoes with puree and bring to boil. Reduce heat to low and simmer, uncovered, for 20 minutes to blend flavors.2) Remove from heat. Working in batches, puree soup in a blender or food processor fitted with a metal blade. An immersion blender may also be used. Return pureed soup to saucepan, add cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper. Ladle soup into a warmed soup tureen or individual bowls, garnish with the basil leaves and serve immediately. Yield: 4 to 6 servings.

I have a bumper crop of gorgeous basil, but the only way to get heavy cream is to pay through the nose for a sickeningly small amount of it imported from Belgium. Ugandans have no idea how to deal with dairy products! What can I substitute for cream? Would plain whole milk work somehow?

I have tried a couple of homemade soups and most of the family has enjoyed them, but Ian is not a huge fan. I think he may like your version though, and I can't wait to try it! Katie loves taking soup to school, and this would be perfect for lunch. Thanks for the recipe Mary! Have a wonderful week.

This sounds so very good and I have made my copy. I think this may appear on my dinner menu sometime this week since we are experiencing some cooler temperatures right now. Pared with a salad and it will be a light dinner. Looking forward to trying this recipe especially since I have lots of fresh basil in my garden right now.

This is not only one of my favorites but also a feast for the eyes. There is just no comparison between freshly made cream of tomato and that canned stuff, although I must admit on occasion I open a can for lunch. The addition of fresh basil just rounds things off perfectly.

I loooove tomato soup! Never tried Nordie's version. When I am home in So Cal. My Aunt Edna always takes me shopping at Nordstrom (she spoils me) and we get salads and a glass of wine for lunch at the cafe. Next time I will soup it!

What a nice soup! It's so cold in SF and I would love a cup of this soup. I always like this kind of soup and yours just look perfect. You inspired me to make it soon! By the way, congrats on Foodbuzz feature!

I'm sure the cream does make all the difference. I love tomato basil soup. I'm sorry I have been so absent these past few weeks. It has been so good to return to you and your lovely blog! Thank you for sharing with me tonight. I hope you have a wonderful day.

Huh. I missed out on this recipe a few year ago, because I wasn't blogging them. I'm so glad you brought it to my attention. I love to make soups. I just copied it and will add it in for a light lunch, sometime soon. Thanks!

This is comfort food for me. My mother had cream of tomato soup waiting for me after a long day of playing out in the snow accompanied by grilled cheese. I'll have to give this recipe a try! Thanks for sharing :)

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